Elevate your bakery's offerings with Filippo Berio's olive oil cake featuring juicy peaches and a zesty lemon glaze. This exquisite cake combines the rich, moist texture of Filippo Berio's premium olive oil with the sweet freshness of peaches, creating a sophisticated flavour profile. The tangy lemon glaze adds a delightful finish, making each slice a perfect balance of sweetness and zest. Ideal for cafes, patisseries, and bakeries, this cake will captivate your customers and enhance your product range.
Olive oil cake with peaches
Ingredients180ml Filippo Berio Extra Virgin olive oil, plus extra for greasing 150g flour 2 tsp lemon zest, finely grated 125g egg white (approx. 4 medium eggs) 170g sugar ½ tsp salt 75g egg yolk (approx. 4 medium eggs) 2 tbsp lemon juice 1 peach, sliced into eight |
MethodPreheat the oven to 180°C/gas mark 4. Line an 8 inch cake tin with baking paper and grease the sides with Filippo Berio Extra Virgin olive oil. In a large bowl, mix the flour and lemon zest together and set aside. In another clean bowl, whisk the egg whites and salt together with 70g of the sugar to form a meringue. In a free-standing mixer (or using a handheld electric whisk), whisk the egg yolks with the remaining 100g sugar until light and fluffy, then reduce the speed and gradually add the Filippo Berio Extra Virgin olive oil, then the lemon juice. Remove from the machine and gently fold in the flour and zest mix. Beat in a third of the meringue mix to loosen the mixture, then gently fold in the remainder. Pour the mix into the prepared tin, then top with a circle of peach slices. Bake for 35-40 minutes, or until cooked through. Check by putting a skewer into the centre; if it comes out clean, then it's cooked. |
Lemon glaze
Ingredients220g icing sugar 35ml lemon juice |
MethodWhile the cake is still warm, mix together the icing sugar and lemon juice for the glaze. |
Assembly
MethodPour the lemon glaze over the cake. Leave to cool before serving. |
Recipe courtesy of Filippo Berio.
